Chicken Pot Pie

1 Can Cream of Chicken Soup
1 1/2 Cups of thawed, mixed vegetables (I use green beans, carrot coins & corn)
1 1/2 Cups of cubed cooked chicken
3/4 Cups chicken broth combined with 3 tablespoons of flour (I've found that I've needed more flour to thicken it well)
2 Pie shells

Preheat oven to 400 degrees F

1. Mix soup, vegetables, chicken and broth (the mixture should be somewhat thick).
2. Put mixture into the bottom of pie shell
3. Cover the top with the second crust, crimp to seal and slice a few vent holes in the top
4. Bake for 40mins or until golden. You may want to cover the pie edges with foil to prevent burning before it's ready.